Chef Nautilus

A beloved hotel with an enviable oceanfront location is now even better following a $50 million renovation. Our newly redesigned Loews Miami Beach Hotel includes all-new touchpoints throughout the property. Welcome to a South Beach Icon Reimagined.

Who We Are: Founded in 1960 Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together our diverse and welcoming teams craft exceptional experiences in iconic destinations.

Growth and belonging start here; youll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office every rolefrom Guest Services to Finance Culinary to IToffers opportunities to grow and make a meaningful impact.

Creating a Team Member experience where you belong no matter what age race color religion sex sexual orientation gender identity national origin veteran or disability status that makes you you is a daily focus for us.

What We Offer:

• Competitive health & wellness benefits 401(k) & company match

• Paid Sick Days Vacation and Holidays Paid Bereavement Paid Pet Bereavement

• Training & Development opportunities career growth

• Tuition Reimbursement

• Pet Insurance

• Team Member Hotel Rates other discounts perks and more

The Restaurant Chef position coordinates/oversees the activities of all food production team members in the preparation of menu items for the three-meal restaurant lobby bar and room service. Ensures that all food products are of the highest quality and are ready to serve in a timely manner. Responsible for all Kitchen food ordering production holding and storage. Additional responsibilities include selection training scheduling of all Kitchen team members.

Essential Functions and Responsibilities

• Achieve culinary operational objectives by contributing information and analysis to strategic plans and reviews; prepare and complete action plans; implement production productivity quality and customer-service standards; identify and resolving problems; determine system improvements; implement change. Assist in off premise and media relation events
• Develop new menu concepts. Develop test and cost out new menu items. Maintain updated and accurate recipes and costing of all dishes prepared and sold in assigned area of responsibility
• Oversee and participate in methods of preparation portion sizes and timeliness of food preparation; control food usage to minimize waste. Regularly inspect the quality and quantity of food items for all meal periods.
• Ensures culinary execution is consistent with branding elements of the foodservice outlet; check and approve all menu items and other food items prepared and ensure all items are prepared in an attractive and appetizing manner
• Evaluates individual employee performance determines areas in need of improvement or requirements for advancement establishes goals objectives and training needs required to achieve same

Supportive Functions and Responsibilities

• Interviews selects trains appraises coaches counsels and disciplines departmental team members according to Loews Hotels standards
• Follows New Hire Training and ongoing Star Service Competency program in accordance with hotel policy
• Maintains cleanliness and excellent condition of equipment and work area
• Executes emergency procedures in accordance with hotel standards and complies with required safety regulations and procedures
• Complies with hotel standards policies and rules. Remains current with hotel information and changes. Complies with hotel uniform and grooming standards.

Qualifications

Required:

• Excellent culinary skills and knowledge of food productions techniques
• Thorough knowledge and understanding of Food Service Sanitation Standards
• Thorough knowledge and understanding of kitchen equipment use and operation
• Ability to bend stoop stand lift 50 pounds and push carts weighing up to 200 pounds
• Outstanding management organizational communication and leadership skills
• Ability to speak read and write English
• Ability to work flexible schedule to include weekends and holidays

Preferred:

• Knowledge of current market trends and techniques

Education:

• College degree preferred

Experience:

• Five to Six years experience in quality food production in an upscale hotel or freestanding restaurant
• Three plus years Supervisory experience in quantity food production in an upscale hotel or freestanding restaurant

Licenses and Certificates:

• ACF certification as Restaurant Chef or culinary degree from recognized culinary institute and equivalent experience

Required Experience:

IC

Employment Type : Full-Time
Experience: years
Vacancy: 1